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Home Ec > Food Preperation and Cooking Process > Flashcards

Food Preperation and Cooking Process Flashcards

1
Q

physical changes in PREPPING food

A

increase in size
thickening
tenderising

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2
Q

chemical changes in PREPPING food

A

colour change
nutrient loss
tenderising
fermentation

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3
Q

why is food cooked?

A

kill bacteria
destroy enzymes (shelf life)
improve appearance
to allow ingredients to be combined (stew)

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4
Q

physical changes when food is COOKED

A

tenderising (collagen to gelatine)
texture change (cell walls)
thickening (gelatinisation)
bacteria are destroyed
shrinkage
foods solidify

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5
Q

chemical changes when food is COOKED

A

maillard reaction
caramelisation
dextrinisation

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6
Q

Conduction

A

method of heat transfer that involves the passing of heat from one molecule to the next
eg: boiling

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7
Q

Convection

A

involves the transfer of heat by currents in air or liquid
based on principle that hot air or liquids rise when heated and fall upon cooking
eg: baking

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8
Q

Radiation

A

involves the transmission of heat directly from heat source to the food
eg: grilling

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9
Q

boiling

A

conduction and convection in liquid (100°C)
simmering 90°C

eggs

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10
Q

stewing

A

slow method by conduction and convection
gentle heat in liquid
covered container

meat

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11
Q

steaming

A

slow method
steam rising from boiling water

vegetables

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12
Q

poaching

A

gently in a liquid slightly below simmering 85°C

eggs

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13
Q

fermentation of yeast

A

the breakdown of a substance eg:sugar by micro organisms such as yeast and bacteria

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14
Q

Pressure cooking

A

A fast, moist method of cooking food at a high temperature in a pressure cooker, which is used for boiling, stewing or steaming

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15
Q

Working principle of pressure cooker

A

Water boils at 100°C
If pressure is increased it boils at a higher temp
Cooker doesn’t allow steam to escape increasing pressure
Food cooks quicker
1/3 of the cooking time

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16
Q

Structure of pressure cooker

A

Heavy gauge saucepan
Locking lid
Gasket
Separator basket
Vent
Dial

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17
Q

Baking

A

A dry method of cooking food by convection currents in an oven

Make sure oven is preheated
Steam prevents food from drying out
Avoid opening the oven

18
Q

Grilling

A

Fast method of cooking food by radiant heat under a grill.
The high heat seals the surface on the food preventing nutrient loss

19
Q

Barbecuing

A

Cooking food by radiant heat
Over charcoal or gas

Meat

20
Q

Roasting

A

Cooking food in a little fat

21
Q

Quick roasting

A

Gas mark 7
20 mins
Gas mark 5 for remainder

22
Q

Slow roasting

A

Gas mark 4 for all time

23
Q

Soups : reason

A

Warmth
Nourishment
Variety
Aid digestion
Add bulk

24
Q

Characteristics of soup

A

Flavour
Colour
Texture
Seasoning
Hot or chilled

25
Q

Thick soups

A

Purée (carrot)
Thickened soup (mushroom)

26
Q

Thin soups

A

Clear soup
Broth (chicken broth)

27
Q

Liaisons/thickening agents

A

Used to thicken soup and to hold ingredients in suspension
Eg: flour, cor flour

28
Q

Stock

A

The liquid in which meat or fish bones, veg and herbs have been gently simmered in over a period of time

29
Q

Sauce definition

A

Flavoured liquid that can be sweet or savoury

30
Q

Classification of sauces

A

Roux sauce
Egg based
Sweet
Fruit
Cold

31
Q

Pastry classification

32
Q

Puff pastry

A

Flour and water are mixed together
Fat is incorporated by rolling, folding and chilling several times
Eg: vol au vents

33
Q

Choux pastry

A

Flour milk butter and eggs are used to make a hot pastry

Eg: éclairs

34
Q

Blind baking

A

Baking a pastry without any filling, ensures the pastry doesn’t absorb the liquid in the filling and remains crisp

Prick base
Parchment
Baking beans

35
Q

Classification of raising agents

A

Mechanical (air)
Chemical (bread soda)
Biological (yeast)

36
Q

Proving

A

Involves allowing the dough to expand and rise in warm, moist conditions before it’s placed in the oven

37
Q

Fermentation

A

The breakdown of a substance for example sugar by microorganisms such as yeast or bacteria

38
Q

Fermentation of yeast

A

Yeast feeds on sugar in warm moist conditions to produce co2 alcohol and energy
Enzymic rxns
1. Diastase in flour converts starch to maltose
2. Maltase in yeast converts maltose to glucose
3. Invertase in yeast converts sucrose to glucose and fructose
4. Zymase in yeast ferments the glucose to CO2 and alcohol

CO2 expands the dough
In hot oven: yeast is killed and alcohol evaporates , gluten sets
Surface changes to dextrin

39
Q

Fermentation formula

A

Yeast + Glucose + moisture + warmth =
2CO2 + 2C2H5OH (alcohol) + energy

40
Q

Chorleywood process

A

Involves the addition of C to the yeast mixture
C strengthens the gluten making it more elastic and speeds up fermentation

Home Ec (39 decks)

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